Gluten-Free Gingerbread Cookies
How can we celebrate the Christmas holidays without gingerbread cookies? They can be hung on the Christmas tree, placed in gift bags for loved ones and friends, and they store well, keeping their delicious taste. Most importantly, this gluten-free gingerbread cookies recipe is also dairy-free with vegan version.
The key trick to this recipe is substituting flour. With the right substitution, the recipe becomes quite versatile. You can use it to make a gingerbread house, create gingerbread men to give to friends, or decorate them with royal icing—or leave them plain. Another great aspect of this recipe is the tenderness of the cookies. They come out soft and airy. Plus, they make excellent Christmas tree decorations.
You will need:
– 400 g gluten-free cookie flour mix
– 4 tsp psyllium husk
– 2 tsp baking powder
– 3 eggs*
– 180 g sugar (I used coconut sugar)
– 2 tbsp honey
– 200 g vegan butter
– 200 g icing sugar
– 4-5 tsp lemon juice
– Optional: food coloring
Spices:
– 4 tsp ground ginger
– 2 tsp ground cinnamon
– 2 tsp ground cardamom seeds
– 1 tsp ground cloves
*Eggs can be replaced with vegan alternatives in this recipe. Instead of yolks, use 3 tbsp ground flaxseed mixed with 6 tbsp boiling water. Stir thoroughly and let it sit. For the icing, instead of egg whites, use 5 tbsp reduced aquafaba—the liquid from canned beans. This can be from any can of chickpeas or beans. When reduced, it serves as an egg white substitute for the icing.
This recipe falls into the category of multi-step recipes. But don’t let that intimidate you. It is still very simple and straightforward.
Take the butter out in advance so it becomes soft. While the butter warms up, prepare the spice mix. In a separate bowl, combine the flour, baking powder, psyllium, a pinch of salt, and the spices. Separate the egg whites from the yolks.
In a mixer bowl, blend the butter, yolks (or substitute), honey, and sugar until smooth. Gradually add the dry ingredients on low speed. Once the mixture is uniform, place it in a bag and refrigerate.
While the dough cools, you can make the royal icing. Carefully mix the icing sugar with the egg whites (or substitute) and add 2 tsp of lemon juice. Whisk until you have a thick, silky mass.
If you want to create colored icing, divide the mass into portions. Add half a teaspoon of lemon juice and half a teaspoon of water to each portion. Then, add the desired food coloring and mix well. Once ready, transfer the icing to a bag and seal it tightly. Set it aside for now.
Preheat the oven to 180°C (356°F). Remove the dough from the fridge and divide it into equal portions. This makes it easier to roll out. Keep the portions you’re not using in the fridge. Roll the dough between two sheets of parchment paper to a thickness of no more than 0.5 cm. Use cookie cutters to create desired shapes. If you plan to hang them on a tree, use a drinking straw to make a hole for stringing.
Carefully transfer the shapes to a baking sheet lined with parchment paper. Bake the cookies for no more than 7 minutes, and don’t wait for them to turn golden—they should remain slightly soft. Gently transfer to a rack and cool completely.
In the meantime, repeat the procedure with the remaining dough. If you’re making a gingerbread house, cut the pieces according to a pre-made template. This dough doesn’t spread much, so it allows for a neat assembly after baking.
Once the gluten-free gingerbread cookies have cooled, you can start decorating. Cut a small corner off the icing bag so that the icing flows out in a fine stream. After decorating, allow the icing to set and dry completely—this can take up to 2 days. The hardest part is preventing them from being eaten while the icing dries!
Once the icing is fully set, you can hang your gluten-free gingerbread cookies on the tree, store them in gift bags, or simply enjoy them with tea alongside family and friends.
